Sunday, September 4, 2016

Roasted Zucchini Grilled Cheese #SecretRecipeClub

It’s fall, therefore zucchini plants everywhere are working
overtime leaving gardeners to wonder: what shall I make next? Should I freeze this? Foist it on my unsuspecting neighbor? Or maybe start getting creative with some
amazing grilled cheese?

I’m stepping in at the last minute to help out Secret Recipe Club Group A, and Cathleen, from A Taste of Madness spurred me and my
aggressive zucchini plant to creativity!
Cathleen is a Canadian blogger, dessert lover (a woman after my own
heart), and math teacher!

There were so many delicious dessert recipes I wanted to try,
but I was leaving town for a wedding, so sadly I couldn’t make her yummy
sounding carrot cake or s’mores brownie pie (sad face).

But ultimately the zucchini and a crazy easy recipe won me
over. I started a new job this week (my
baby went to kindergarten, so I did too!
I’m now working part time at my kids’ school! Yay!) AND managed to get tonsillitis
AND I had a bunch of zucchini in the fridge!

Now, I must admit that I cheated the recipe a bit. The title says that the zucchini is roasted,
but mine is sautéed (and had been in the fridge overnight), so you’ll have to
zip on over to Cathleen’s blog for the roasted zucchini instructions. I’ll give you the cheater version here. Also, her recipe called for pepper-jack
cheese (drool) but mine was moldy (double sad face) so I used a combination of
cheddar and mozzarella instead with a dash of sriracha for spice.

So how was it? It was
amazing!!! Like I said, I have A LOT of
leftover zucchini happening right now, so I made this sandwich for myself 3
days in a row. In other words, it’s a
winner!

Recipe Notes:

-For roasted
zucchini instructions, see A Taste of Madness

-To use sautéed
zucchini, melt butter in a skillet and partially caramelize some onions (half a
small onion will do). Add 1 sliced
zucchini and cook over medium heat until both sides are lightly browned, a
total of 5-8 minutes. Sprinkled with
parmesan cheese and serve.

-If using
refrigerated zucchini, microwave it for about 30 seconds prior to making a
sandwich or the bread will burn before the center gets warm.

Spread the butter onto one side of each piece of bread and
sprinkle lightly with garlic powder.

Place the cheddar on the unbuttered side of one slice of
bread. Top with zucchini and sriracha.

Place the mozzarella on the unbuttered side of the other
piece of bread.

Heat a skillet over medium heat. Place the bread, buttered sides down onto the
hot skillet (it’s imperative the skillet is hot before placing the bread in it
or the butter won’t caramelize properly).

Once the bread is browned and the butter is caramelized (the
cheese should be melted), flip the mozzarella side over the zucchini side and
enjoy (if the cheese is not completely melted, microwave it for 10-15 seconds
to speed up the process – don’t microwave too long of the bread will get mushy
and you’ll be sad).